Lobster Sherry Bisque Recipe
This sherried lobster bisque is a savory and spicy bisque made with vegetables. Finished with a little cream, the lobster bisque is spiced with mace or nutmeg and is herbed with parsley. Seasoned to taste, it can be sided with read rolls and a fresh salad.
Ingredients
| Lobster | 1 Large, boiled | |
| Fish stock | 6 Cup (16 tbs) | |
| Onion | 1 Small, sliced | |
| Carrot | 1 , sliced | |
| Celery stalks | 2 , sliced | |
| 1 bay leaf, 3 or 4 sprigs parsley, tied together | ||
| Butter | 5 Tablespoon | |
| Flour | 2 1/2 Tablespoon | |
| 1/4 teaspoon mace or nutmeg | ||
| Cream | 1 Cup (16 tbs) | |
| Brandy | 4 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Split freshly boiled lobster down back with sharp knife; remove intestine, which looks like long black thread down center of back.
Remove stomach sac from head and tough gills.
Crack claws; remove meat; add to back meat.
If lobster is female and there is red coral or roe, reserve for garnish.
Reserve greenish curd from head.
Break up all lobster shells; put into pan with stock.
Add onion, carrot, celery, herbs, salt, and pepper; cover.
Simmer 30 to 45 minutes.
Meanwhile, cut lobster meat into chunks.
Pound coral roe with 2 tablespoons butter to use as garnish and to color soup.
Melt 3 tablespoons butter in pot; stir in flour until smoothly blended.
Cook a minute or two.
Add strained lobster stock; blend until smooth.
Bring to boil; stir constantly.
Reduce heat; simmer 4 to 5 minutes.
Add lobster meat.
Remove herbs.
Add mace; adjust seasoning.
Add cream and sherry.
Remove stomach sac from head and tough gills.
Crack claws; remove meat; add to back meat.
If lobster is female and there is red coral or roe, reserve for garnish.
Reserve greenish curd from head.
Break up all lobster shells; put into pan with stock.
Add onion, carrot, celery, herbs, salt, and pepper; cover.
Simmer 30 to 45 minutes.
Meanwhile, cut lobster meat into chunks.
Pound coral roe with 2 tablespoons butter to use as garnish and to color soup.
Melt 3 tablespoons butter in pot; stir in flour until smoothly blended.
Cook a minute or two.
Add strained lobster stock; blend until smooth.
Bring to boil; stir constantly.
Reduce heat; simmer 4 to 5 minutes.
Add lobster meat.
Remove herbs.
Add mace; adjust seasoning.
Add cream and sherry.
Chef
